Goan Sorpotel | Sorpotel Paste Recipe

A dish can't scream "GOA!" louder than this! Sorpotel is a Goan favorite – a feast staple that is enjoyed with sannas, pilafs and even plain rice and breads! Talk of fine meat soaked in a spice-and-vinegar-based curry and that enough can make a pork-lover salivate :)

Traditionally, the recipe calls for nearly all portions of pork, but I've skipped out the offal (it's simply a personal preference). Apart from that, the recipe for the 'Sorpotel masala paste' and the cooking are what are commonly practiced in most Goan households :)

Ingredients:

To boil the pork meat:

• 1 and 1/2 Kg pork, boneless (use meat cuts as desired; I skipped the offal) 
• 2 cups of Water
• 1 teaspoon Salt
• 1/2 teaspoon Turmeric powder

For the masala paste:

• 15 Red Kashmiri Chilies
• 15 Red Bedki Chilies
• 20 Peppercorns
• 18 Cloves
• 1 heaped teaspoon of Cumin seeds
• 3 inch piece of Cinnamon stick
• 1 and 1/2 inch piece of Ginger
• 20 Garlic cloves
• 8 tablespoons of Vinegar (preferably Goa toddy vinegar)

For the Sorpotel:

• 300gms or 3 large onions, finely chopped
• 30gms tamarind soaked in hot water
• 6 Green chilies, slit
• 2 tablespoons of Palm jaggery
• Salt for taste
• 1 teaspoon Sugar

Method:

1. Cut the pork into big chunks and wash. Boil the pork with salt, turmeric powder and water. Let it cook for 20 – 25 minutes. Let it cool and then chop it into small pieces (approximately 1 cm cubes).

2. For the Sorpotel masala paste, grind together all the ingredients that are listed for the curry paste with as much water as required and set aside.

3. Sauté the chopped pork till they change colour (I fried them in batches and then transferred them into the stock produced by boiling the meat earlier). The pork tends to give out fats; if it is a lot then separate it for later use.

4. In the same vessel, fry the chopped onions till golden brown. Add the masala paste and fry well for 4-5 minutes. Add some water (a cup and a half) and let it come to a boil.

5. Then, add the fried meat with its stock and give it a thorough mix.

6. Add the tamarind water, jaggery, green chilies and salt. Here, you can adjust the consistency of the gravy with water. Let it come to a boil, then simmer for 15-20 minutes.

7. After the stated time, check the taste for salt, vinegar and sweetness. Add a teaspoon of sugar – it provides a glaze to the gravy. Stir well for a minute and turn off the heat.

Serve hot with sannas, rice/pilaf or breads! 

NOTE: Sorpotel is a dish of a rare kind; it keeps getting tastier with each time you heat it! So, if you're planning on preparing it for an occasion, I would recommend cooking it at least a day or two in advance.

Here is the Video-recipe:

Dev Borem Korum | Thanks and God Bless You